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อ. ประยุทธ  ไชยคำ

อ. ประยุทธ ไชยคำ

โรงเรียนสาธิตมหาวิทยาลัยขอนแก่น (มอดินแดง),
คณะศึกษาศาสตร์,
มหาวิทยาลัยขอนแก่น

บทความ

TCI อ้างอิงจาก http://www.tci-thaijo.org/

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SCOPUS

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PUBMED

0

ISI

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TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. Comparison of high hydrostatic pressure and thermal processing on physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Muell. Arg.) juice P. Chaikham 2015
2. IN VITRO EXPERIMENT ON LACTOBACILLUS CASEI 01 COLONIZING THE DIGESTIVE SYSTEM IN THE PRESENCE OF PASTEURIZED LONGAN JUICE A. Apichartsrangkoon
P. Chaikham
T. Pankasemsuk
S. Baipong
2015
3. Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing P. Chaikham
P. Prangthip
2015
4. STORAGE STABILITY OF PHYSICAL AND BIOCHEMICAL PARAMETERS OF PRESSURIZED AND HEAT TREATED NAM PRIG NHUM (THAI-GREEN-CHILI PASTE) P. Chaikham
A. Apichartsrangkoon
S. Srisajjalertwaja
C. Phanchaisri
2015
5. Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants P. Chaikham
P. Chunthanom
S. Jirasatid
2015
6. Lipoxygenase activity and browning formation of lychee in syrup after high pressure and canning processes P. Chaikham
C. Phunchaisri
S. Srisajjalertwaja
2016
7. Rheological, physical and sensory attributes of Chao Kuay jelly added with gelling agents D. Kreungngern
P. Chaikham
2016
8. Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing C. Phanchaisri
P. Chaikham
2017
9. Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage P. Chaikham
P. Rattanasena
P. Chunthanom
2018
10. Thermal degradation kinetics of total carotenoids and antioxidant activity in banana-pumpkin puree using Arrhenius, Eyring-Polanyi and Ball models S. Lirasatid
P. Chaikham
M. Nopharatana
2018
11. Kinetics study of quality of Mee-Krob during storage and development of a shelf life model S. Jirasatid
K. Limroongreungrat
P. Chaikham
M. Nopharatana
2019
Count 0 0 11 0

Title Authors Year Publication name Cited count
< 2015 2016 2017 2018 2019 2020 รวม

Title Authors Year Journal title

Title Authors Year Journal title Cited count
< 2015 2016 2017 2018 2019 2020 รวม
1. Comparison of high hydrostatic pressure and thermal processing on physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Muell. Arg.) juice P. Chaikham 2015 INTERNATIONAL FOOD RESEARCH JOURNAL
5.0 (22.0), pp. 1993.0-2001.0
15 0 0 0 0 0 15
2. IN VITRO EXPERIMENT ON LACTOBACILLUS CASEI 01 COLONIZING THE DIGESTIVE SYSTEM IN THE PRESENCE OF PASTEURIZED LONGAN JUICE A. Apichartsrangkoon
P. Chaikham
T. Pankasemsuk
S. Baipong
2015 ACTA ALIMENTARIA
4.0 (44.0), pp. 493.0-500.0
9 0 0 0 0 0 9
3. Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing P. Chaikham
P. Prangthip
2015 INTERNATIONAL FOOD RESEARCH JOURNAL
4.0 (22.0), pp. 1607.0-1614.0
9 0 0 0 0 0 9
4. STORAGE STABILITY OF PHYSICAL AND BIOCHEMICAL PARAMETERS OF PRESSURIZED AND HEAT TREATED NAM PRIG NHUM (THAI-GREEN-CHILI PASTE) P. Chaikham
A. Apichartsrangkoon
S. Srisajjalertwaja
C. Phanchaisri
2015 ACTA ALIMENTARIA
3.0 (44.0), pp. 349.0-356.0
5 0 0 0 0 0 5
5. Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants P. Chaikham
P. Chunthanom
S. Jirasatid
2015 INTERNATIONAL FOOD RESEARCH JOURNAL
6.0 (22.0), pp. 2601.0-2609.0
6 0 0 0 0 0 6
6. Lipoxygenase activity and browning formation of lychee in syrup after high pressure and canning processes P. Chaikham
C. Phunchaisri
S. Srisajjalertwaja
2016 INTERNATIONAL FOOD RESEARCH JOURNAL
4.0 (23.0), pp. 1418.0-1423.0
1 0 0 0 0 0 1
7. Rheological, physical and sensory attributes of Chao Kuay jelly added with gelling agents D. Kreungngern
P. Chaikham
2016 INTERNATIONAL FOOD RESEARCH JOURNAL
4.0 (23.0), pp. 1474.0-1478.0
1 0 0 0 0 0 1
8. Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing C. Phanchaisri
P. Chaikham
2017 INTERNATIONAL FOOD RESEARCH JOURNAL
3.0 (24.0), pp. 1220.0-1226.0
0 0 0 0 0 0 0
9. Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage P. Chaikham
P. Rattanasena
P. Chunthanom
2018 INTERNATIONAL FOOD RESEARCH JOURNAL
5.0 (25.0), pp. 2149.0-2156.0
0 0 0 0 0 0 0
10. Thermal degradation kinetics of total carotenoids and antioxidant activity in banana-pumpkin puree using Arrhenius, Eyring-Polanyi and Ball models S. Lirasatid
P. Chaikham
M. Nopharatana
2018 INTERNATIONAL FOOD RESEARCH JOURNAL
5.0 (25.0), pp. 1912.0-1919.0
0 0 0 0 0 0 0
11. Kinetics study of quality of Mee-Krob during storage and development of a shelf life model S. Jirasatid
K. Limroongreungrat
P. Chaikham
M. Nopharatana
2019 INTERNATIONAL FOOD RESEARCH JOURNAL
2.0 (26.0), pp. 489.0-498.0
0 0 0 0 0 0 0

Title Authors Year Journal title

ชื่อโครงการ Authors ประเภทโครงการ ปีงบประมาณ ทุนวิจับ

0.01988697052001953